Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce

About This Recipe

Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

Ingredients

• 2 to 3 large leeks ((3/4 cup sliced) white part and light green parts only)
• 6 thin sliced boneless, skinless chicken breast cutlets (about 1 1/2 lbs)
• 1 teaspoon kosher salt (and fresh black pepper to taste)
• 2 teaspoons butter (divided)
• 2 teaspoons olive oil (divided)
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 1 clove garlic (minced)
• 2 oz ready-to-eat sun dried tomatoes (not in oil, sliced)
• 1/4 cup white wine (I like to use a low-cal Sauvignon Blanc)
• 1/2 cup low-sodium chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. Cut off green tops of leeks and remove outer tough leaves and toss. Cut off root and cut leeks in half lengthwise.
2. Fan out the leeks and rinse well under running water, leaving them intact. Leeks have a lot of sand, so it's important to do this.
3. Slice leeks into 1/4-inch slices. Set aside.
4. Preheat oven to 200F. Season chicken with salt and pepper.
5. Lightly dredge chicken in flour shaking off excess.
6. Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon olive oil.
7. Add chicken to the skillet and cook on medium heat for about 3 to 4 minutes on each side, or until chicken is no longer pink. Set in the oven to keep warm.
8. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper.
9. Sauté stirring occasionally until the leeks are golden and caramelized, about 5 to 7 minutes.
10. Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
11. Cook 2 more minutes or until the liquid reduces almost by half.
12. Top the chicken with the sun dried tomato/leeks mixture and serve.